Baked eggs from Darina Allen's Ballymaloe Cookery Course by Darina Allen

  • cream
  • eggs

  • EYB Comments

    See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • peacheater on March 23, 2026

    Made a version of this with two eggs per slightly larger cocotte. Used the specified quantity of heavy cream as well as some diced ham. Did not use a metal dish so didn’t boil the water bath and cocotte as instructed. Instead just used just boiled water. 12 minutes was too little for soft eggs, likely because of not boiling as well as the larger cocottes. Left in for a further ten minutes- too long, alas! About 17-18 minutes would likely have been perfect.

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